Jack Daniels pork neck

Marinated in Jack Daniels and cooked on the kamado over wood chips of Jack Daniels casks, for a delicious smoky aroma.

Makes 1kg.

Jack Daniels pork neck

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pork neck

As needed:


Jack Daniels whisky

As needed:


Jack Daniels wood chips

As needed:


coriander seed, from the grinder

As needed:


salt and pepper

Preparation method

  • Light the Big Green Egg with a small amount of charcoal.
  • When the charcoal is hot, strew the Jack Daniels wood chips over the coals.
  • Cut the pork neck into thin slices.
  • Put the pork neck in a low tray and pour the Jack Daniels over the meat.
  • Place the tray in the vacuum machine, close and evacuate to allow the whiskey to penetrate the meat. Repeat 2 to 3 times.
  • Sprinkle the meat with salt and then arrange on the grill of the kamado.
  • Close the lid; make sure the temperature is around 80°C.
  • Turn the meat regularly and watch the temperature closely.
  • After about one hour, remove the meat and refrigerate.
  • When ready to serve, grill the meat quickly at high temperature and season with freshly ground salt, pepper, and coriander seed.

Serving suggestions

  • With vegetables grilled on a kamado, e.g. tomato, onion, and sweet pepper.
  • With baked potato and a sauce of roasted sweet pepper.
  • With caramelised fennel and garlic potato mash. 

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